Monday, June 25, 2007


- 1.5 to 2 cups of cracked wheat or sooji
- Half cup to one cup vermicelli (optional)
- One large onion (about 200gms)
- One large tomato - about 200 gms (optional)
- 1-2 tbsp each of chana daal and split black gram
- 20 curry leaves
- Half cup of chopped coriander leaves

- Dry roast the chanaa daal, black gram and curry leaves in a nonstick pan. You can also add a handful of whole peanuts at this time.

- Add the sliced or cubed onions to the pan and roast them, stirring occationally until they start to turn brown.

- Add the tomatoes, and salt to the pan and cook with the lid on until soft.

- Add 4 tablespoons of ground roasted peanuts or sesame seeds or other nuts of your choice and 8-10 green chillies (sliced or grounded) and cook for another minute or two.

- Add two cups of water for each cup of cracked wheat or sooji (rava) to the pan. Depending on the fineness of the cracked wheat, you might need more than two cups of water per cup of wheat. Also, add only one measure of water for one measure of vermicelli.

- Bring the water to a boil, and add the rava slowly while stirring constantly. Reduce the heat so that the whole thing does not splatter onto you. Stirring constantly is neede to prevent lumping. Cook until all the water is absorbed.

- Add the vermicelli after the rava is cooked 60% or so.

- Add chopped coriander leaves in the end. Squeeze lemon juice before serving.

Eat this with Roasted Chana Powder.

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